Spicy Thai Curry

By [e-mail]

Ingredients

• 1/2 lb boneless, skinless chicken breast, sliced into thin
• strips
• 1 tsp minced fresh ginger root
• 1/2 tsp each salt and pepper divided
• 1 clove garlic, minced
• 1 small red chili pepper, seeded and chopped
• 1 tbsp canola oil, divided
• 1 each 1 each red and green pepper, thinly sliced
• 1 medium zucchini, sliced into rounds
• 1 cup coconut milk
• 2 tsp cornstarch
• 1 tsp green Thai curry paste
• 2 chopped fresh coriander
• Lime wedges (optional)

Preparation

Step 1

Toss the chicken strips with the ginger root, chili pepper, garlic and half of each of the oil, salt and pepper; place in the pan.
Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.
Add the peppers, zucchini and remaining oil, salt and pepper to the pan. Cook for 5 minutes.
Meanwhile, whisk the coconut milk with the cornstarch and curry paste until smooth. Add this mixture and the reserved chicken to the pan. Cook for 5 minutes or until sauce is thickened and chicken is cooked through. Stir in the coriander. Serve with lime wedges (if using).